APPETIZERS


Daikon Radish Cake with Shiitakes, Griddled Gulf Shrimp and Scallions 12

Tomasa’s Potato, Chorizo and Kale Enchiladas with Lettuce, Lime and Queso Fresco 12

Curried Spinach and Chard Soup with Pomegranate and Cilantro 9


Kale and Little Gems with Grilled Kohlrabi, Fried Capers and Tarragon-Mustard
Vinaigrette 9

Honey–Rosemary Roasted Quince & Mutzu Apple with Frisee, Hazelnuts and
Fresh Ricotta 11

Firefly Classic Yummy Roasted Brussels Sprouts with Parmesan and Truffle Oil 11


ENTREES

Red Wine Braised BN Ranch Lamb with Rosemary Scented Anson Mills Gritts and Roasted Carrots 22

Pumpkin Seed Crusted Ocean Trout Filet with Fennel-Celeriac Puree and Blistered Early Autumn Peppers, Hot and Sweet 26

Roasted Delicata Squash, Carrots & Asian Pear with Mustard Greens, Cider Jus and Jerusalem Artichokes 19

Grilled Pork Chop with Autumn Potato Hash and Mustard Braised Red Cabbage 24

Braised Lacinato Kale and Fresh Italian Butter Beans with Griddled Brown Rice–Quinoa Cake and Maitake Mushrooms 20

Fried Mary’s Chicken with Mashed Potatoes & Gravy, Braised Collards and a Damn Fine Buttermilk Biscuit (or gluten free cornbread) 22

SIDES ($6) •Sautéed Greens with Lemon, Chile Flakes & Toasted Garlic •Roasted Beets, Brassicas & Buckwheat


Bread & spread are available upon request

Health and sustainability are essential when choosing all of our ingredients. We are happy to partner with local purveyors BN Ranch, Marin Sun, Happy Boy, Mariquita and Tomatero Farms.


Hand-Etched Artisan Firefly Jars $24


Chefs: Brad Levy and Haley Sausner

Thursday, October 9, 2014